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"Hunger is the best sauce in the world."--Cervantes

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette Recipe

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This recipe for Tortellini Salad with Asparagus and Fresh Basil Vinaigrette is from The Byrd Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tbsp. extra-virgin olive oil
1/2 c. chopped fresh basil
3 tbsp. fresh lemon juice
1 shallot, minced
1 clove garlic, minced
1 lbs. asparagus, tough ends trimmed and sliced thin on the bias
2 (9 oz.) packages fresh cheese tortellini
1/4 c. pine nuts
1 pint grape tomatoes
1 oz. Parmesan cheese, grated (1/2 cup)
Directions:
Directions:
Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper to dress the pasta salad. Cook the asparagus in boiling water seasoned with 1 tablespoon salt until tender, about 4 minutes. Do not discard the boiling water, use a slotted spoon to take out the asparagus into a colander and run under cold water. Add to the vinaigrette in serving bowl. Return the water to a boil, add the tortellini, and cook until tender, following the package instructions. Rinse in cold water and add to the asparagus and dressing. Refrigerate until chilled, about 30 minutes. Toast the pine nuts in a small skillet over medium heat until golden and fragrant. (I skip that.) Add the tomatoes, Parmesan and pine nuts in the salad. To Make Ahead: Prepare, cover and refrigerated a day in advance. Before serving, freshen with a squeeze of lemon juice and season with salt and pepper to taste.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
A favorite at the Lake in the summer!

 

 

 

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